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Lara’s Kale with pinenuts, lemon, pecorino and capers

A simple but stunning seasonal recipe for you. All ingredients can be found at the market.

Strip kale leaves off stalk and slice finely.
Lightly toast the pinenuts in a dry pan, then set aside.
Add olive oil to pan and saute the kale.
Stir through some lemon zest, grated Cambray pecorino and pepper to taste.
To serve sprinkle pinenuts and Burnside capers on top.

When:
Every Saturday all year round : 8am - 12pm
(During the months December through to the end of March, every Saturday 7:30am - 11:30am)
Sorry ~ NO dogs allowed ~ This is for health and safety reasons ~ Thanks for your understanding.

When:
Every Saturday all year round :
April through to the end of October ~ 8am - 12pm
November through to the end of March ~ 7:30am - 11:30am
Sorry ~ NO DOGS ALLOWED in market space ~ This is for health and safety reasons ~ Thanks for your understanding.